RFMA Gives 2015 Volunteer WeekendRFMAThanks to all of our volunteers who joined us at ECTLC for our RFMA Gives 2015 Volunteer weekend! We had over 100 volunteers outfitted in orange who helped us complete many projects at our RFMA Gives 2015 project site, ECTLC. Thanks again to all of our RFMA Gives volunteers for your commitment and support of RFMA Gives!

Click here to read the updates from the weekend and see pictures on our RFMA Gives 2015 blog.

Click here to check out our RFMA Facebook page and to see pictures from our volunteer weekend.

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Join RFMA in Atlanta on TuesdayRFMAWe hope you can join us at Topgolf to meet and mingle with other area RFMA members and have fun at the same time! We will have a private area and multiple bays where our group can gab and golf. Topgolf is not just for golfers. Anyone from the hopeful pro golfer to your neighbor's 7-year-old kid can play year-round. Just picture a 215-yard outfield with dartboard-like targets in the ground. The closer to the center or "bull's-eye" you get and the farther out you hit your micro-chipped balls, the more points you receive.

2015 Board Election: Ballot in your inbox; Vote by Nov. 7RFMAYou can have a direct impact on who will help lead RFMA into the future. Make sure you vote for our 2015 Board of Directors Election. All members in good standing will vote to fill four open positions for Restaurant Directors-at Large. Primary Vendor Members only will vote for the Vendor Representative to the Board. You can find your 2015 Board Election ballot in you inbox. Please submit your ballot no later than Nov. 7.

RFMA 2015 Session Preview: 'Grout' Expectations!RFMAJoin John Striednig at his session on flooring care, "Grout Expectations! Why do I struggle with my floors' durability?" at RFMA 2015. John has over 30 years of experience in the construction industry specializing in flooring and masonry applications. He currently participates in the ASTM C12 and ASTM C15 committees and is involved in creating product and installation method standards for adhered finish products. Also a member of the Masonry Veneer Manufacturer's Association (MVMA) and the Marble Institute of America (MIA), he sits on both organizations' technical committees for development of new standards. Through his current position, John offers a range of resources to the design and construction communities including specification review, AIA Continuing Education Seminars, jobsite presence and industry organization support.

RFMA Restaurant members are invited to register now to take advantage of our Early Bird registration rate of $100. The Early Bird rate ends Nov. 15!Click here to register!

Are you a current RFMA member or want to become one? Contact Ryan Nordling at 972-805-0905, ext. 5, or ryan@rfmaonline.com for questions about your RFMA membership.

Customer Wi-Fi a win for restaurantsNation's Restaurant NewsWhen Burger King announced last April an upgraded "Whopper Wi-Fi" platform at all domestic locations, the chain tapped into the increasing consumer expectation of being to be able to freely access the Internet while eating out, particularly in the limited-service segment.

5 steps for keeping your restaurant from getting ICE'dFast CasualThink your business is insulated from a government audit when it comes to immigration matters? Think again. The U.S. government has stepped up its enforcement efforts in recent years, and all employers are at risk of failing an audit, according to immigration attorney Lee Gibbs Depret-Bixio of Ogletree Deakins.

Automation arrives at restaurantsITWorldMcDonald's has told financial analysts of its plans to install self-ordering kiosks and mobile ordering at its restaurants. The company that owns Chili's Grill & Bar also said it will complete a tablet ordering system rollout next month at its U.S. restaurants. Applebee's announced last December that it would deliver tablets to 1,800 restaurants this year. The pace of self-ordering system deployments appears to be gaining speed.

Water Heat = ScaleIf you have water that is being heated for cooking or beverages then you have scale forming in that equipment. Scale negatively impacts taste of foods and beverages in addition to the maintenance nightmare caused in equipment.

Restaurants go mobile to build customer loyaltyThe Wall Street JournalMobile offers restaurants a promising platform for continually engaging customers in more personalized ways. Traditionally, restaurants have relied heavily on rapport built over time between front-line staff and customers to create customer loyalty. Increasingly, however, they are leveraging mobile apps to communicate with customers, learn more about their preferences and, ultimately, drive brand loyalty.

Timing is critical in social media: A lesson from Chrissy TeigenLinchi KwokWith hundreds of millions of people sending out hundreds of millions of tweets every day, businesses and public figures are usually meticulous in what they share on Twitter. It is no doubt that sharing quality content is critically important, but releasing the right message in the right time is also vital in social media communications.

Wherever you are...We can be!When your business has multiple locations, coordinating all of them is a massive job. You need one source to get everything functioning as a unified whole and to keep it that way. Source One is that one source.

Execs from Harvard bring adobo to US marketInquirerAdobo was the first dish they cooked together as a young couple studying at Harvard Business School. It was the food they shared with classmates to showcase one of the best aspects of Pinoy culture. Now, husband and wife — and business partners — Jerome Uy and Meredith Ngo are bringing back to the United States not just their home-cooked adobo, but the complete lineup of their fast-casual restaurant, Adobo Connection.

How technology can help work/life balanceThe Wall Street JournalSmartphones have made it more difficult than ever for people to separate their jobs from the rest of their lives. It doesn't have to be that way.

Chain restaurants cutting caloriesHealthDay NewsEating out might not be as bad for your waistline as you might think. New research shows that newer menu selections at many large chain restaurants in the United States now average 12 percent fewer calories than traditional dishes.